Starting the new year out right we offer some interesting spirits that are served standalone or in your favorite cocktails. In the bleak mid-winter we need something to raise our spirits and warm our blood. Now that the football regular season is over it’s time for the playoffs. If you’re attending one of the playoffs a nip of one of these brandies and liqueurs might be just the ticket.
- Cognac: The word almost seems magical when one is speaking about spirits. While the term brandy can be given to many spirits made around the world; only French brandies from the AOC region of Cognac, following strict production methods are called Cognac. Predominately made from the Ugni Blanc grape, Cognac is made in copper pot stills and aged in French oak for a minimum of two years. Seek out smaller producers, which have control over the growing, harvesting and production.
- Very Special -VS: Aged 2 years
- Very Superior Old Pale – VSOP: Aged 4 or more years
- Extra Old – XO: Aged over 6 years
- Armagnac: Cognac’s older cousin, made from essentially the same varieties of grapes, Armagnac is distilled only once, as opposed to Cognac’s second distillation, resulting in a heavier and more flavorful spirit. Armagnac is a much smaller producing region than Cognac, so smaller producers are easier to find than in Cognac, where the market is dominated by big brands. Armagnac is often distilled in a continuous Armagnacais still, while cognac is double distilled, following the Charentais distillation process. I’m sure you needed to know that.
- Grand Marnier: Created in 1880 by Alexandre Marnier-Lapostolle, Grand Marnier is a bitter orange liqueur made from a Cognac base. You can probably thank the Cadillac Margarita for the majority of its production demands these days, but some like to sip it straight.
- Cointreau: Also a bitter orange liqueur, Cointreau differs from Grand Marnier because it is made from a neutral spirit base rather than a Cognac base. The result is a lighter, cleaner spirit that works especially well in cocktails.
- Chartreuse: Categorized as an herbal liqueur, chartreuse has been made by Carthusian monks since 1605. Containing 130 different herbs, spices, roots and barks, it comes in two varieties: green Chartreuse is 55 % ABV and is spicier and drier than its cousin, yellow Chartreuse, a 40 % ABV sipper that is softer and sweeter than the green.
- Benedictine: Like Chartreuse, Benedictine is also an herbal liqueur, though any monastic connections it claims are likely fabricated by the brand’s creator, Alexandre Le Grand. But don’t let the fact that this herbal liqueur isn’t being made in an abbey deter you from its rich, peppery, honey-sweet flavor profile. Benedictine is often consumed neat, or in conjunction with brandy in a B&B.
In the mid-1960s when I was stationed in the San Francisco Bay area I used to go to Paoli’s Old Library for a tall Benedictine & brandy cocktail, which was all of 60 cents and the appetizers brought over from Paoli’s restaurant were all free. On a sailor’s small paycheck this place was heaven-ordered.
- Calvados: Hailing from the Normandy region of Northwest France, Calvados is an appellation-controlled apple brandy. The area has always been associated with apples and apple cider, but received more attention when the phylloxera bug hit vineyards in the late 1800s. This is not a spirit for everyone, even if you like apples so I’d recommend getting a sample first.
- Absinthe: The so-called Green Fairy might be the most quintessential of all French-made spirits, even if it is originally a Swiss creation. Frankly, it’s difficult to discuss the history of French drinking culture without mentioning absinthe. What began life as a simple maceration of anise, fennel, wormwood and other herbs in alcohol took on an almost mythological status, complete with an artistic movement, international backlash, rediscovery, and finally acceptance again in 2007.
Pernod Absinthe is one of the oldest producers with a classic flavor profile. A well-stocked bar should always have a bottle on hand as a number of cocktails call for an Absinthe rinse, which means coating the glass with the spirit and pouring it out. It’s up to you if you decide to drink it straight.
- Saint-Germain is one of the more unique French spirits to taste in Paris. This classic elderflower liqueur was named after the Parisian neighborhood, Saint-Germain-des-Prés.
Saint-Germain liqueur was officially launched in 2007. Though according to local legend, the creator of this Parisian favorite is supposedly the great grandson of Chambord’s creator. Saint-Germain liqueur has a mild, floral flavor, which makes it a popular addition to various cocktails. But the elderflower essence is definitely not lacking because each bottle contains over 1,000 handpicked elderflower blossoms!
Spirit recommendations:
The following brandies and liqueurs are available locally.
Haut de Vigne XO Cognac, 40% ABV, $60
An XO at this price is a deal considering the 95 points it garnered.
“An XO cognac from the best Fins Bois, Bons Bois, and Petite Champagne crus, they are blended and matured up to 15 years in limosin oak barrels. Soft on the palate with delicate notes of roasted almonds. A long-lasting finish of toffee and subtle hazelnut notes.” Double Gold-SFWSC 95 points
Chateau de Laubade Armagnac XO, 40% ABV, $85
If you favor more flavor this is a good one by one of its top producers.
“The XO is a blend of Bas Armagnacs aged 15 to 25 years. Flavors and scents of smoky oak, almond butter and nougat underline the richness and roundness of this fine spirit.” Double Gold Medal- San Francisco Spirits Competition & New York Spirits Competition. 94 points
Borgata Marshmallow Liqueur, 15% ABV, $20 from Torino, Italy
I just had to add this one for fun; lower alcohol so you can drink more of it if you dare.
“A tasty ready-to-drink marshmallow cream liqueur. Velvety on the palate with a sweet, whipped cream flavor. An uncommon cream liqueur that is certified dairy and gluten free. Enjoy over ice cream or on its own. Double Gold – SFWSC 98 points
Kavanagh Irish Cream Liqueur, 17% ABV, 1.75 L, $25-30
I’ve grabbed bottles of this Irish cream many times and not just for the holidays. It costs a lot less than Baileys.
“Produced in Ireland, Kavanagh Irish Cream is made with fresh dairy cream and Irish Whiskey. A smooth and intricate flavor with hints of caramel and chocolate. Best enjoyed straight, chilled, on the rocks or with coffee.” Double Gold Medal Winner – SF Spirits Competition 91 points
Drillaud Orange Liqueur, 35% ABV, $20
I favor this over Drillaud’s Triple Sec. It makes a Margarita or Cosmopolitan richer.
Drillaud Cordials are an excellent way to add elegance and flavor to your favorite cocktail, or to create something of your very own. This orange liqueur takes the savory orange peel flavors of triple sec and enhances it with the subtle finish of Brandy.
Benedictine D. O. M. Liqueur, 40% ABV, $43
Only at Christmas-time would I shell out funds for this liqueur, but a new cocktail from Bishops Lodge cocktail lounge compelled me.
A blend 27 plants and spices which come from around the world are used in making this liquor. Angelica, hyssop, juniper, myrrh, saffron, aloe, arnica, cinnamon are among them, though the full list is a secret. It is distilled in copper stills and then aged in oak casks.
So now there’s no excuse for not staying warm this winter. Salut!
Recent Comments